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Food For Fall by Wholistic Nutritionist & Professional Chef Lucy Martire

The leaves on the trees are falling, there’s a chill in the air and the sunsets are even more beautiful than ever. It’s October! My favorite month of the year, October welcomes us into the magic of the final months of the year. Halloween begins the parade of Holidays to come and with them so many memories of family and fun and...FOOD.

For this kitchen witch, the comfort of warming spices, hot soups, pies and other baked goodies inspired by the vegetables of the season are the most fun to create with. In particular, root vegetables like potatoes, carrots, beets, parsnips, rutabagas and squash begin to make their grand and frequent appearance on my plate. Root vegetables help to root us. They are grounding and hearty and nourishing...everything we need during these final few months of the year when the air becomes dry and cold.

Our bodies are so intuitively designed, it’s no wonder we tend to crave dense and warm foods at this time. They provide the perfect balance to what Mama Nature is orchestrating all around us.

For this weeks dish we will be roasting a medley of root veggies that can be eaten all on their own and/or used in salads, bowls, soups or even baked into muffins. In addition, I will be making my famous green sauce. A divinely delicious sauce so packed with phytonutrients, minerals, enzymes and omega fatty acids that it makes a perfect accompaniment to almost any meal.

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